Butternut squash chilli with quinoa

  • serves 4
  • A little effort

If you love chilli and have been looking for a great vegetarian version, this is the recipe for you. Butternut squash is mixed with quinoa, tomatoes and kidney beans to make a quick and satisfying meal-in-one.



  • onion 1 large, finely chopped
  • garlic cloves 2, crushed
  • olive oil
  • mild chilli powder 1 tbsp (Schwartz does a good one with added cumin, oregano and garlic)
  • butternut squash 1, peeled and cubed
  • quinoa 100g, soaked in cold water for 10 minutes (available from health food shops and some supermarkets)
  • chopped tomatoes 2 × 400g tins
  • red kidney beans 400g tin
  • coriander a small bunch, chopped


  • Step 1

    Cook the onion and garlic in 1 tbsp olive oil until soft (about 7 minutes). Add the chilli powder, cook for a minute then add the squash, quinoa and tomatoes.

  • Step 2

    Simmer for 10-15 minutes until the squash and quinoa are tender and the sauce has thickened. Add the beans and heat through. Stir in the coriander and serve in bowls.

Nutritional Information

  • Kcals 306
  • Fat 5.6g
  • Saturates 0.7g
  • Carbs 53.4g
  • Fibre 10.1g
  • Protein 13.9g
  • Salt 1.2g